Cheese and Pepper Stuffed Potato Skins


  • 6 large hot baked russet potatoes (about 3/4 pound each)
  • 4 tablespoons cayenne pepper sauce
  • 2 tablespoons butter, melted
  • 1 large red bell pepper, finely chopped
  • 1 cup chopped green onions
  • 1 cup shredded cheddar cheese
  1. Cut each potato in half lengthwise; scoop out most of potato, leaving 1/4-inch thick shell.
  2. Place shells on large baking sheet. Preheat broiler.
  3. Combine 1 tablespoon cayenne pepper sauce and butter; brush inside of each potato shell.
  4. Broil shells 6 inches from heat for 8 minutes until golden brown and crisp.
  5. Combine 3 tablespoons cayenne pepper sauce with remaining ingredients; mix well. Spoon 2 tablespoons mixture into each potato shell. Reserve remaining potato for other uses.
  6. Broil 2 minutes until cheese melts. Cool 5 minutes.
  7. Cut each shell into quarters or thirds to serve.


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